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外焦里嫩的烤五花肉,还有蔬菜打底!

来源:可可英语 编辑:Kelly   可可英语APP下载 |  可可官方微信:ikekenet
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So I'm going to show you how to make the perfect pork belly and it's a tough one -

我要向你们展示怎样做一道完美的五花肉,这有些难度--
how do you get that incredible crackling but then melt-in-your-mouth tender juicy gorgeous pork belly, right?
怎么做超赞的脆皮,但它却能入口即化、鲜嫩多汁,超棒的五花肉,对吗?
A nice hunk of that. Right, that's what I'm gonna give you.
一大块五花肉。对,这就是我想向你们展示的。
This is a beautiful, basic recipe that works every single time and you're gonna love it.
这是一个既不错又基础的菜谱,屡试不爽,你一定会喜欢。
You're gonna get crackling, you're gonna get meat, and you're gonna get massive smiles around the table.
你可以得到脆皮,你可以得到肉,你还可以看到一整桌人开心的笑容。
So guys let's start with the pork. Go to your butchers - you want a free-range bit of pork.
那么,咱们开始处理猪肉吧。去肉贩那里--买一块散养猪肉。
Look for marbling, and this fat will mostly render out but the journey out kisses,
找一块肥瘦相间的,这块肥肉在制作过程中会入味,你要接触、
looks after, takes care of the meat. Why am I doing a big chunk? Well leftovers from this are gonna be amazing.
照料这块肉。为什么我要做一大块肉呢?剩下的部分会很好吃。
Whether you freeze it, fridge it, use it within the week after, it's gonna be amazing.
无论你是冷冻还是冷藏,你都要在下一周内吃完,味道绝对超棒。
Now I'm gonna show you how to score it. Now there's a little secret weapon - stanley knife.
现在我要向你们展示怎么划肉。这里有个秘密小武器--美工刀。
So get a Stanley knife, change the blade - I don't want your grubby old blade blade from doing your DIY -
拿出一把美工刀,换一下刀片--我不想让你们用那个做DIY时用的、又脏又旧的刀片--
and what's good about this, is the fact that this blade can go up and down and it clicks right,
这种刀的好处是,刀片可以上下移动,而且有咔嗒声,
and we know that we can click that down and that's going to go through the skin and score and you're not going to get into that meat,
我们可以向下划进肉皮,你不会划进肉里,
which means that juiciness is optimised.
这样做的口感是最多汁的。
Okay I'm gonna go down the middle and I'm gonna score all the way down.
好的,我要向下划到中间,然后一直向下划。
Take the skin and I'm just gonna score it maybe every centimetre. Almost like herringbone.
按着肉皮,我还要继续划,中间间隔1厘米左右。就像是人字形一样。
So that's one side done, but what you'll notice is as I open it up - can you see that kind of concertina out -
这面完成了,但你需要注意的是,我打开的时候--你们可以看到这像手风琴一样吗--
heat can get in quicker, flavour can get in more. This is gonna be amazing.
热度可以迅速渗进去,也能更入味。这会很棒的。
Turn it around. So score it up around here as well, and then I want to make a flavoured salt.
转一下。这里也要划一下,然后我要做点调味剂。
It's a really exciting part of cooking. We're gonna use lovely spices and herbs.
这真的是烹饪的精彩之处。我们要用到香料和草药。
First one is coriander seeds, then fennel seeds, then black pepper, 2 tablespoons each, and 2 tablespoons of sea salt.
先放入芫荽子,然后放入茴香籽,放入黑胡椒,各放2汤匙,再放2汤匙海盐。
Then 2 bay leaves. Pull out that little central stalk here and bash it.
之后放入2片香叶。取出中间的茎,然后捣碎。
Now is the time to use it. Rub it in all the little crooks and crannies.
现在就可以用了。把调味料擦到所有的缝里去。
Let it get in there. So I've added a little bit of olive oil there and that little bit of oil helps the rendering,
使其渗进去。我要加一点橄榄油,一点油就可以让其入味,
but I want to brush off the seasoning from the skin now.
我现在把调味料从肉皮上刷下去。
Brush it off because it's inside there, and let's get four lovely white onions,
刷下去,因为调味料已经进去了,拿4颗白洋葱。
leave the skin on and I'm gonna cut it into quarters.
不要剥皮,将一颗洋葱切成4块。
This is gonna roast as a trivet under the pork and the skin stops the onions from scalding.
放进去烤,充当猪肉下面的三脚架,保留洋葱皮,让洋葱不会很烫。
So use the onion to prop up the pork.
用洋葱来支撑猪肉。
You want it all to roughly be on the same plane and then it's gonna go into the oven at full whack,
你要让它们大概处于同一平面上,然后放进烤箱,调至大火,
which is roughly around 230 degrees Celsius or 250, which is about 500 degrees Fahrenheit.
大概是230或250摄氏度左右,那就是500华氏度。
That takes about 40 minutes to an hour. Then I'll show you what to do next in the meantime.
需要烤40分钟到1小时左右。在烤的同时,我来展示接下来要做什么。

jmms20190726.jpg

I am gonna get soap and I'm gonna just clean this place down. It is gonna be spic and span and that includes me.

拿出香皂,把这里清理干净。这里会变得干干净净的,当然,我还会在这里。
The pork is looking amazing and as that crackling's just getting perfect I want to clank up a load of veg.
现在的猪肉看起来特别棒,脆皮会变得非常完美,我想切一些蔬菜。
We've got lovely potatoes, leave the skin on. Chunk them up into like inch chunks.
我们拿出土豆,不要削皮。把土豆切成一英寸大的块。
In it goes and then we'll do exactly the same with the fennel and the carrots. Got some celery here as well.
放进去,然后用同样的方法切茴香和胡萝卜。还要来点芹菜。
Take some herbs like rosemary. A whole bulb of garlic, leave the skin on, just literally break it up.
拿一些迷迭香之类的草药。拿一整头蒜,不要剥皮,掰开即可。
So season it with salt and pepper then give it a really good mixing.
用盐和胡椒粉调味,然后搅拌均匀。
But there's no oil here, because what we're gonna do is take the pork out of the oven, look at that! Come on!
但这里没有放油,因为我们现在要做的是从烤箱中取出猪肉,看看!天哪!
We have crackling but now we have to change attitude towards the cooking
我们有了脆皮,但现在我们要改变一下对烹饪的看法,
because high heat gives you crackle but it's gonna make this meat underneath tough.
因为高温使肉皮变脆,但这样做会让下面很硬。
So now we're gonna go to the oven and we're going to turn it down to 150 degrees Celsius, which is about 300 Fahrenheit.
所以我们现在要把烤箱温度调低到150摄氏度,也就是300华氏度。
Okay so we've gone from high to low cooking, this is the genius.
那么我们从高温变成了低温烹饪,这就是聪明之处。
What we have underneath - listen to that crackling -
这下面就是--听这脆皮的声音--
so what we have here ladies and gents, is the potential for the most amazing homemade gravy.
女士们先生们,我们这里可能会得到最棒的自制肉汁。
People are gonna go nuts for this. We have already got guaranteed crunchy crackling, right, so I want to guarantee you tenderness.
人们可能会为之疯狂。我们已经得到十分酥脆的脆皮了,好,我想做出鲜嫩的口感。
So we're gonna do that by another brilliant technique that I love.
那么,我们要用到另一个我非常喜欢的技巧。
So I'm going to take this pork put it straight onto the bars. Put it back sort of towards the top of the oven.
我要取出猪肉,直接放在这个架子上。放回烤箱,放在烤箱顶层。
The veg goes underneath and literally that fat, as it melts off the pork belly, is gonna rain over all those beautiful veggies.
蔬菜在底部,肥肉融化在五花肉里,肉汁会浇在蔬菜上。
It's gonna be incredible. Cook it for about three to four hours at 150 degrees Celsius which is about 300 Fahrenheit,
它会很棒的。烹饪3至4小时,温度调至150摄氏度,也就是300华氏度,
and you'll know when it's cooked when that meat just pulls apart and it's beautiful.
你知道的,烹饪的时候,肉会撕开的,超赞。
We are at the end of the story. The best bit right when everything comes out.
快做好了。取出食物的时刻是最棒的时刻。
We have an amazing gravy, it smells so good in here. This recipe is rock-solid.
我们收获了非常不错的肉汁,闻起来很香。这份菜谱是绝对可靠的。
It's gonna look after you and what's nice is as that pork cooked and rained fat onto these incredible veggies,
它不会很麻烦,猪肉在烹饪的时候,肥肉汁浇在蔬菜上时,真的很不错,
I just mixed it up every now and again, like every hour.
我每个小时再搅拌一下。
Look at that! Just amazing. Wow. Incredible crackling. Outrageous. Oh my lord!
看看!太棒啦。哇。超赞的脆皮。要命啦。哦,我的天!
Come on, right, enough talking, let's get in to the pork! And look at that! Come on man - just incredible.
来看看,话不多说,咱们来尝尝猪肉!看看!来吧--真的很棒。
Tender, juicy. If I squeeze it just juice galore. Really amazing.
鲜嫩多汁。我挤一下就会流出大量的汁水。真的很赞。
You have got these ribs here and look how much meat will come off these. Just absolutely beautiful. Look at that!
切一块这里的肋骨,看看有多少肉。真的很漂亮。看看!
Just absolutely beautiful. Oh right I'm peaking too soon. Time to plate up a portion. So caramelised and delicious.
绝对漂亮!哦,我激动的太早了。是时候装一部分盘了。真是焦香四溢。
Come on! Yes, you know it makes sense let's try that.
来吧!是的,你知道这很棒,试试吧。
So good. The flavour of the pork is amazing. Tender as you like.
太棒了。猪肉的味道一级棒。非常鲜嫩,你一定会喜欢。
Crunch! Mmm. The veg is so tasty. So guys - please don't just watch this and do nothing.
嘎吱!嗯。蔬菜太美味了。朋友们--请不要只是看看然后什么都不做。
Go shopping tomorrow, go buy some pork belly, click the link get the recipe. Take care.
明天就去购物,买点五花肉,点击链接获取菜谱。下次见。

重点单词   查看全部解释    
render ['rendə]

想一想再看

vt. 使成为,提供,报答,着色; 执行,实施

 
freeze [fri:z]

想一想再看

v. 冻结,冷冻,僵硬,凝固
n. 结冰,冻结

 
tasty ['teisti]

想一想再看

adj. 好吃的

联想记忆
bulb [bʌlb]

想一想再看

n. 电灯泡,球状物

 
span [spæn]

想一想再看

n. 跨度,跨距,间距
vt. 横跨,贯穿,估

 
technique [tek'ni:k]

想一想再看

n. 技术,技巧,技能

 
blade [bleid]

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n. 刀锋,刀口

 
potential [pə'tenʃəl]

想一想再看

adj. 可能的,潜在的
n. 潜力,潜能

 
tenderness ['tendənis]

想一想再看

n. 温柔,娇嫩,柔软

 
brush [brʌʃ]

想一想再看

n. 刷子,画笔
n. 灌木丛
n.

 

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